Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Mar Roldán; Jorge Ruiz Carrascal; José Sánchez del Pulgar; Trinidad Pérez-Palacios; Teresa Antequera

doi:10.1016/j.meatsci.2014.09.010

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Mar Roldán, Jorge Ruiz Carrascal, José Sánchez del Pulgar, Trinidad Pérez-Palacios, Teresa Antequera

Mejeri, kød og planteproduktteknologi

34 Citationer (Scopus)

Abstract

Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80. °C) and time (6 and 24. h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60. °C for 6 and 24. h, 80. °C for 6. h), while a more intense time and temperature combination (80. °C for 24. h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat.

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	100
Sider (fra-til)	52-57
Antal sider	6
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2014.09.010
Status	Udgivet - 1 feb. 2015

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10.1016/j.meatsci.2014.09.010

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title = "Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations",

abstract = "Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80. °C) and time (6 and 24. h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60. °C for 6 and 24. h, 80. °C for 6. h), while a more intense time and temperature combination (80. °C for 24. h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat.",

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T1 - Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

AU - Roldán, Mar

AU - Ruiz Carrascal, Jorge

AU - del Pulgar, José Sánchez

AU - Pérez-Palacios, Trinidad

AU - Antequera, Teresa

PY - 2015/2/1

Y1 - 2015/2/1

N2 - Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80. °C) and time (6 and 24. h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60. °C for 6 and 24. h, 80. °C for 6. h), while a more intense time and temperature combination (80. °C for 24. h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat.

AB - Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80. °C) and time (6 and 24. h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60. °C for 6 and 24. h, 80. °C for 6. h), while a more intense time and temperature combination (80. °C for 24. h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat.

U2 - 10.1016/j.meatsci.2014.09.010

DO - 10.1016/j.meatsci.2014.09.010

M3 - Journal article

C2 - 25306511

SN - 0309-1740

VL - 100

SP - 52

EP - 57

JO - Meat Science

JF - Meat Science

ER -

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Abstract

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